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1 can tomato puree
20 oz. chicken broth (recipe called for 1 can but the consistency just needed more in my opinion)
1 can tomato paste
1 green pepper, chopped
1 onion, chopped
3 celery ribs, chopped
5 garlic cloves, minced
3 tsp. dried parsley flakes
2 tsp. dried basil
1 1/2 tsp. dried oregano
1 1/4 tsp. kosher salt
1/2 tsp. cayenne pepper
1/2 tsp. hot pepper sauce
1 pound chicken breasts cut into cubes
1 pound smoked sausage, halved and cut into 1/4-inch slices
1/2 pound uncooked medium shrimp, peeled and deveined
Hot cooked rice
In a 5-qt. slow cooker, combine the tomato puree, broth and tomato paste. Stir in the green peppers, onion, celery, garlic and seasonings. Stir in chicken and sausage.
Cover and cook on low for 4 hours or until chicken is tender. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice.
3 comments:
This really is one of my favorite recipes. I have learned that I can leave the green pepper and onion completely out, and it still is amazing with the right spices~!
I just made my shopping list and my menu for the week...replaced this for one of the dinners I had planned...lloks yummy! Thanks!
I am making this for Sunday dinner next week, thanks for sharing!
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